Cook: Butternut Squash, Kale and Brie Panini

I mentioned my panini press in my Food Lover’s Gift Guide as one of my favorite new gadgets and one that I strongly suggest you buy as soon as possible. It makes crispy, melty, comforting sandwiches quickly and is a cinch to clean.

My favorite ingredient as of late has been butternut squash. It’s got such a great flavor and beautiful color and I can’t get enough of it. This time, I paired it with creamy brie cheese and baby kale for a slightly healthy twist on a decadent panini.

While this may not be the most traditional panini, and while you may believe, like most, that a sandwich necessitates meat, for me, this is the perfect combination of flavors and texture.

The brie cheese is creamy, the butternut squash is slightly sweet and the kale is perfect for a warm sandwich. It’s hearty enough to hold up to the heat.

Don’t even talk to me about the buttery, crispy bread. Is there anything better than a grilled cheese sandwich? I say no.

This is quick enough for a weekend lunch and hearty enough for a fun dinner.

Here’s the recipe.

Butternut Squash, Kale and Brie PaniniIngredients

1 loaf of sourdough bread, sliced into 1/4 inch slices

1 butternut squash, peeled and cubed small

brie cheese, sliced

baby kale, or tuscan kale with the ribs cut out, sliced thin

Butter

Salt and pepper

Method

Heat a panini press. Bring a large pot of salted water to a boil and add the butternut squash. Cook for 15-20 minutes, until the squash is fork tender but not falling apart. Drain and set aside.

Butter two slices of sourdough bread then flip them over. Add slices of brie on both slices of bread. Add kale and butternut squash on one side, then season with salt and pepper. Top with the other piece of bread/cheese.

Place sandwich on the preheated panini press. Press down until the sandwich is sealed and pressed fairly thin. Cook until the cheese is completely melted, the contents are hot, and the bread is nicely grilled on both sides.